Crab Rangoon Egg Rolls (Printable)
Crispy shells filled with creamy crab and cheese mixture, inspired by classic appetizers.
# What You'll Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 6 oz lump crab meat, drained and flaked
03 - 2 green onions, finely chopped
04 - 1 garlic clove, minced
05 - 1 tsp soy sauce
06 - 1 tsp Worcestershire sauce
07 - 1/2 tsp sesame oil
08 - 1/4 tsp ground black pepper
09 - 1/4 tsp salt
→ Assembly
10 - 12 egg roll wrappers
11 - 1 egg, beaten
12 - Vegetable oil for frying
→ Optional Serving
13 - 1/4 cup sweet chili sauce
# How To Make It:
01 - Combine cream cheese, crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sesame oil, black pepper, and salt in a medium bowl. Mix thoroughly until smooth and completely incorporated.
02 - Position an egg roll wrapper with one corner pointing toward you. Place 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Seal the final corner with beaten egg.
03 - Pour 2 inches of vegetable oil into a deep skillet or pot. Heat to 350°F.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy—approximately 3 to 4 minutes per batch.
05 - Transfer cooked egg rolls to a wire rack or paper towels to drain. Serve immediately with sweet chili sauce if desired.
# Expert Tips:
01 -
- The filling comes together in under five minutes but tastes like you spent forever getting it right
- Freezes beautifully so you can fry them fresh whenever cravings hit
02 -
- Overfilling the wrappers is the number one mistake beginners make and it causes blowouts in the oil
- Oil that isnt hot enough makes soggy greasy egg rolls so dont rush the heating step
03 -
- Use a thermometer for your oil instead of guessing temperature destroys more batches than anything else
- Dont crowd the pan or the oil temperature drops and everything gets sad and greasy